Pumpkin Soup with Olives and Tomatoes

Peel, seed, and dice the squash. Trim and blanch the tomatoes. Peel the skin, remove the seeds reserving the juice through a sieve and dice the flesh. Peel and dice the onion and garlic. Slice the chile pepper in half lengthwise, remove seeds and ribs, and finely chop.

Heat the oil in a saucepan and saute the onion, garlic and chile pepper. Add the squash and continue to saute briefly. Add the broth and simmer for 5 minutes at a low heat. Peel the potatoes and finely dice. Add the potatoes to the soup and cook for another 10 minutes. Add tomatoes and juice. Season with salt and pepper and simmer for another 2-3 minutes. Dice the olives and stir into the soup. Add more broth if desired.